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Lilly’s Table

 
 
Chipotle Cream
Shredded Pork Tacos
© Lillys-Table.com Photo of Pomegranate Salsa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Pomegranate Salsa

from Shredded Pork Tacos with Pomegranate Salsa and Chipotle Cream, the Week of November 2, 2014.
View the previous or next recipe for this meal.

Jewel seeds from the pomegranate make a delightful fresh salsa. Adjust the spiciness as desired. If you like it mild, start with just a bit of the jalapeno and then add more to taste.

Ingredients

  • 1 pomegranate, or a few small pomegranates
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons cilantro, finely minced
  • 1 inch piece fresh ginger, peel and finely mince
  • 1 jalapeno, finely minced
  • 1 lime, zest and juice
  • 1 pinch salt, to taste

Serving Size: 2 People

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Preparation Instructions

To deseed the pomegranate:
Rinse the fruit and wipe dry. Cut in half. Prepare a large bowl of water that you can place both hands in. Break the half of fruit in your hands under the water. While breaking apart the pieces, dislodge the seeds. They will drop to the bottom, while the white parts will start to float to the top. Scoop off the white pieces. Drain the seeds and use.

Toss the pomegranate seeds with the red onion, cilantro, minced ginger, part of the minced jalapeno, lime zest and juice.

Taste. Add more jalapeno if desired. Season with salt to taste.